Crispy Oven Baked Zucchini Chips – Salt and Vinegar or Ranch

An Abundance of Zucchini

This time of year there are so many fresh vegetables to choose from it is like produce heaven!  One of our favorites is zucchini because it is so versatile and easy to use.  Zucchini can be added to baked goods and ground meat dishes for extra moisture, added to a soup or casserole, or it can be the superstar in its very own dish.  One of our new favorites is Oven Baked Zucchini Chips.  They can be seasoned in so many different ways and served next to your favorites dips if you choose.

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” – Jim Davis

For the past few years, as part of our healthier eating lifestyle, I have tried a number of “baked zucchini chip” recipes.  They all turned out soggy and floppy…ewwww! So I started playing around with different combinations of processes, until I found the one that worked the best for me.  Once I was able to get the chips crispy, adding different flavor profiles was a breeze!  Of course, there have been a few “misses” and lessons learned along the way!

The Secret to Crispy Zucchini Chips

The secret to getting crispy zucchini chips without frying is to slice them very thin and bake them slow and low (for a long time at a low temperature).  That allows the natural moisture of the zucchini to evaporate so the chips can crisp up.

Slice your zucchini into thin slices…I used a mandolin on 1/16″, but you can use a food processor slicing attachment…or a knife if you are really good.  Lay the slices in a single layer on a paper towel.  Once they are all sliced, put a paper towel over the top of the slices and gently press to get rid of as much excess water as you can (you can place a baking sheet on top of the paper towel and press if that is easier for you).

Oil and Vinegar Chips

For the oil and vinegar chips, whisk the oil, vinegar, and garlic powder together in a small bowl.  Dip the slices in the mixture to coat, and gently shake off excess liquid.  Place slices on parchment- covered baking sheet in a single layer.  They can be close together because they will shrink up when cooking, but don’t let them overlap or they won’t cook completely.  You will probably need two baking sheets for this. Don’t add the salt in this step because it may become too salty as the chips dehydrate and get smaller.

Ranch Chips

For the ranch-style chips, mix the garlic powder, dill, parsley, and onion powder together. Place zucchini slices on parchment- covered baking sheet in a single layer.  Brush lightly with oil. Sprinkle seasoning mixture over chips.  Do not add salt in this step. If you would like, you can sprinkle on some parmesan cheese as well.

Baking the Chips

Place the baking sheets in the oven at 225 degrees and cook for about one hour.  Remove the baking sheets from the oven and lightly sprinkle salt on the chips.  Bump the oven temperature up to 275 degrees and put the baking sheets back in the oven.  At this point you should check your chips about every 10-15 minutes.  Once they start to brown they will cook quickly.  When they are golden brown and crispy you can remove from the oven.  If you have some bigger chips that aren’t quite done you should remove the finished chips and place the remaining ones back in the oven for a few more minutes.

Store any leftovers at room temperature in an airtight container.

It really is that simple.  They do take some time, but most of that is in the oven so multi-taskers you are all set!  These are also delicious with southwest seasonings on them.  I think we might even try some with Indian spices next time…yum!

Leave a comment below and let me know what wonderful combinations you come up with!  You can share this post using the buttons above, and I would love it if you would subscribe to the website so you don’t miss any of the good stuff! Until next time, remember to put A Slice of Spice in your every day!

Michele

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Baked Salt and Vinegar Zucchini Chips

This crispy snack is delicious with dips or as a side dish with a casual meal.

Course Snack

Cuisine American

Prep Time 20 minutes

Total Time 1 hour 50 minutes

Servings 50 chips

Ingredients

• 2-3 zucchini
• 1/4 cup olive oil
• 1/4 cup vinegar - any kind you like
• 1/2 tsp garlic powder
• 1 tsp sea salt

Instructions

1. Preheat oven to 225 degrees.

2. Wash and dry zucchini.  Slice very thin (approx. 1/16"). Lay in a single layer on a paper towel.  Once all the zucchini are sliced and on paper towel, place another piece of paper towel on top and press gently dry excess water.

   

3. Whisk oil, vinegar (I used malt vinegar, but you can use any kind you prefer), and garlic powder together.

   

4. Dip zucchini slices in liquid to coat both sides, then gently shake excess liquid off.  Lay in a single layer on a parchment-covered baking sheet. They can be close together because they will shrink, but don't let them overlap. You may need two baking sheets depending on the size of your zucchini

5. Place baking sheets in 225 degree oven for one hour.

6. Remove from oven and salt all chips to taste.  Raise temperature of oven to 275 degrees and place baking sheets back into oven.

7. You will need to check them about every 10-15 minutes at this point because once they start to brown they will cook quickly.  When they are golden brown and crispy remove from oven.  Allow to cool.

8. If there are any chips that aren't crispy, remove the ones that are finished and put the rest back into the oven for a few more minutes.

9. Serve these as a side, or with your favorite dips or salsa.  Store at room temperature in an airtight container.

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Baked Ranch Zucchini Chips

Crispy, Oven Baked Chips with Ranch Seasoning

Course Snack

Cuisine American

Prep Time 20 minutes

Total Time 1 hour 50 minutes

Servings 50 Chips

Author Michele

Ingredients

• 2-3 zucchini depending on size
• 2 Tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp onion powder
• 1 tsp sea salt

Instructions

1. Preheat oven to 225 degrees.

2. Wash and dry zucchini. Slice very thin (approx. 1/16"). Lay in a single layer on a paper towel. Once all the zucchini are sliced and on paper towel, place another piece of paper towel on top and press gently dry excess water.
   

3. Place zucchini slices in a single layer on a parchment-covered baking sheet. Lightly brush slices with olive oil.

4. Mix garlic, dill, parsley, and onion powder together.  Sprinkle mixture evenly over all zucchini.

   

5. Remove from oven and salt all chips to taste. Raise temperature of oven to 275 degrees and place baking sheets back into oven.
   

6. You will need to check them about every 10-15 minutes at this point because once they start to brown they will cook quickly. When they are golden brown and crispy remove from oven. Allow to cool.
7. If there are any chips that aren't crispy, remove the ones that are finished and put the rest back into the oven for a few more minutes.